Chef Srijith Gopinathan
Taj Campton Place San Francisco, and Ettan Palo Alto
Chef Srijith Gopinathan is a two-Michelin-starred executive chef at several restaurants. For example, Taj Campton Place San Francisco, and Ettan Palo Alto.
As a child, Chef Srijith grew up being influenced by the exotic spices of Southern India. They filled the air of his childhood home. His backyard was blossomed with ginger and turmeric. He was often tasked by his grandmother to collect these culinary treasures. He brought them in to the family kitchen. He observed lessons on utilizing every part of an ingredient and spice there.
He graduated from the Culinary Institute of America. Then he worked in the illustrious kitchen of Raymond Blanc and Gary Jones. It was the Michelin two-starred Belmond Le Manoir aux Quat' Saisons in England. He honed his extensive repertoire of classical European techniques there.
For the past ten years, he has used his unique skill set to create the most refined version of contemporary Cal-Indian cuisine at Campton Place. For eight years in a row, Chef Srijith earned a Michelin star for this landmark San Francisco dining establishment.
Chef Srijith is using several Syosaku knives. Here're his quotes about some of his Syosaku knives.
The artisan qualities truly shine
“A Damascus high carbon stainless steel knife with a magnolia wood handle. It’s a tool handcrafted in Japan that is as beautiful as it is functional. Multipurpose and versatile. This knife is super sharp and you can retain the edge fairly quickly. I’ve had it for over two years now, and it’s been incredibly useful. From slicing fish to chopping vegetables, the Syosaku knife’s artisan qualities truly shine.”
Sharpness stays for a long time
"Syosaku, Santoku style knife is one of my favorite knives to cut pretty much anything. However, I use mostly for meat and some vegetables. I enjoy using it at my restaurant kitchen as well as at home. Sheer simplicity, easy to sharpen due to its right ratio of carbon and steel, multiple layers of metal. The best part is its sharpness stays for a very long time, which is extremely key for both home and professional use. Finally, beaten metal gives it a classy appeal and of course the Mahogany handle is an absolute cherry on the cake."